Curtis' Spinach Dip

Matt and I have this friend from College Station who just so happened to move up to Ft. Worth our last year to attend seminary. We love Curtis. He has a great voice, a contagious laugh, and I love his teeth. They're very white. Anyway, Curtis can cook. He came to our house one night and made grilled pork steaks, rosemary potatoes, and spinach dip (all heavenly!). I've never been able to match any of them. I can get pretty close with the dip, though, and that is why it is the only dish of Curtis' that will be making an appearance here. Anyway, the recipe is so simple and versatile. You can add to the basic recipe all you want to make it your own (like artichoke hearts). Here goes.

1 clove garlic, minced
1 tsp olive oil
1 10-oz package frozen spinach, thawed and drained
1 8-oz package cream cheese or about 450 grams (I use light sometimes but never fat free)

Saute the garlic in oil until just soft.



Add spinach then cream cheese.





Serve with carrot and celery sticks or tortilla chips or crackers or bread or toast or, well you get the point.